Last night I cooked an absolutely delicious (if I say so myself) Japanese curry for my guests – no recipe, because just copying out somebody else’s seems uncool, though I believe it is technically permitted. You can, however, find the recipe in Madhur Jaffrey’s Ultimate Curry Bible.
I had no idea the Japanese even ate curry until I came across this recipe but anyway, some comments…
Firstly, it was fantastically quick to cook, 10 minutes from start to end – far, far faster than any other curry I know how to make. It did take a while to prepare, mostly because slicing enough beef for eight people into 1/8 inch thick pieces takes quite some time. Even with a ceramic knife.
Secondly, its not really a Japanese curry, it’s Madhur’s guess at how to cook one without the specialist Japanese ingredients.
Thirdly, I served it with plain boiled rice and hot and sour aubergine (my older son, Felix, cooked it), which comes from another masterpiece of Madhur Jaffrey’s: “World Vegetarian Cookbook” – which no kitchen is complete without. Incidentally, this is the dish for which I am most often asked to provide a recipe. Again, sorry, you’ll have to get the book (by the way, there’s an American version of this book which is strangely different, but equally good, as far as I can tell – I don’t know if this recipe is in there).
Fourthly, Felix and I were of the opinion that just stir-frying the marinated meat would make a pretty fine dish, too. I haven’t tried it yet, but I intend to.
Fifthly, my younger son informs me that this recipe is highly unauthentic because it contains garlic, which is practically banned in Japan, he claims. I don’t care, it was lovely.
Finally, I used double cream instead of whipping cream, since that’s what I had. Seemed to work just fine.